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Grab one of these simple rainbow jam filled tarts. It is a tasty snack that all the family will love


You will need:

30 heaped tsp. of your favourite jams, curds, marmalades and jellies


Sweet pastry:

Lamb Brand Plain flour, 250g (plus extra for dusting)

Lamb Brand Icing sugar, 250g

Unsalted butter, 125g (softened)

Egg, 1

Grated zest of 1 orange or lemon

A splash of milk

All you have to do is:

1.For the pastry, put the flour, sugar and butter in a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, add the zest from your orange or lemon and pulse again, adding a little milk to bring everything together, if needed. 

2.Wrap the dough in cling film and pop it into the fridge to rest for 30 minutes.

3.Preheat the oven to 180°C. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 5mm thick. Get yourself a few 12-hole jam-tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). 

4.Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. 

5.Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.

6.Pop the trays on the middle shelf of the oven and cook for 12–15 minutes, or until the pastry is golden and the filling is thick and bubbling.

7.Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.


These wonderful vanilla cupcakes are so easy to make. Indulge your taste buds.


Total time: 1 hr.

Makes: 12 

You will need:

Lamb Brand Castor sugar, 110g

Butter, 110g (softened at room temperature)

Eggs, 2 (lightly beaten)

Vanilla extract, 1 tsp.

Lamb Brand self-raising flour, 110g

Milk, 1-2 tbsp.

For the buttercream icing

Lamb Brand Icing sugar, 280g

Butter, 140g (softened)

Milk, 1-2 tbsp.  

Few drops food colouring

All you have to do is:

1.Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.

2.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3.Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

4.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. 

5.Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

6.For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

7.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

8.Add the food colouring and mix until well combined.

9.Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.

Preparing this tart takes some effort, however it is definitely worth it! YUMMY!


Cooking Time: 1hr

Serves: 8 


You will need:

For the pastry

Lamb Brand Aunties Mix Flour, 175g

Lamb Brand Castor sugar, 1 tbsp

Unsalted butter, 85g (cold & cut into small pieces)

Egg yolks, 2

For the filling

Lamb Brand Castor Sugar, 100g

Butter, 140g  

Eggs, 2 (beaten)

Lamb Brand pure ground almonds, 140g

Lamb Brand plain flour, 50g

Peaches, 3 (sliced)

Apricot jam

Fresh Cream, to serve

All you have to do is:

1.To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. 

2.Add 1 egg yolk and 1 tsp. water, followed by the next yolk and 1 tsp. water until the dough just comes together. Wrap in cling film and refrigerate for 30 minutes.

3.Heat oven to 200C/180C fan/gas 6. 

4.Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. 

5.Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

6.While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour.

7.Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. 

8.When cool, brush your preserve or jam across the top. Serve with a little pot of fresh cream on the side. 


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